FLAVOR, FRAGRANCE, and ODOR ANALYSIS

FLAVOR, FRAGRANCE, and ODOR ANALYSIS

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Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of ke...

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Bibliographic Details
Other Authors: Marsili, Ray 1946- (edited)
Format: Book
Language:English
Published: New York MARCEL DEKKER, INC. 2002
Series:Food, science, and technology (Marcel Dekker, Inc.) 115
Subjects:
Food > Sensory evaluation
Online Access:Click Here to View Status and Holdings.
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520 # # |a Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more. 
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